DIRECTIONS
Preheat stovetop grill or outdoor grill.
Slice eggplant lengthwise into even 1/4
inch slices.
Brush one side with olive oil.
Place eggplant oil-side down on grill.
Brush top with oil.
Grill over medium heat until grill marks
form.
Use tongs to flip eggplant. Salt and pepper
cooked side.
Flip twice more, moving eggplant to
form crosshatch design if desired.
Eggplant is done when it will easily bend
without breaking.
Serve hot.
Cover and refrigerate leftovers.